Smothered pork is a traditional Southern recipe in which chops are cooked with gravy and onions. You can use various cuts, but rich pork shoulder steaks, each about 1 inch thick and 6 ounces, will give you the most flavorful dish. Brown the steaks, saute onions with a generous amount of bell peppers, and make a simple pan gravy. Smother the steaks with the onion-pepper mixture and finish them in the oven before serving over rice.

Use some of the pork and peppers to make Philly’s other famous sandwich, Italian roast pork with broccoli rabe. Slice and warm the pork, onions, peppers, and gravy. On sub rolls, spread the whole concoction — the juicier the better. Top with provolone, toast it until it melts, and finish with a hefty spoonful of garlicky broccoli rabe. In this nicely balanced mixture of bitter greens and succulent meat, you’ll see pork in a whole new light.

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